FRIED EGGPLANT WITH CHICKPEAS AND MINT CHUTNEY
In this gently spiced vegetable dish, baby eggplant slices are first fried until golden, then braised with chickpeas, tomatoes and garam masala until soft, velvety and richly flavored. A quickly made fresh mint chutney adds a complex, herbal, spicy note thanks to the jalapeño in the mix. Serve this over rice or with flatbread as a main course, or on the side of grilled meats or fish.
Provided by Melissa Clark
Categories dinner, vegetables, main course, side dish
Time 45m
Yield 2 to 3 servings as a main course, 4 to 6 as a side dish
Number Of Ingredients 19
Steps:
- Season eggplant slices all over with salt. Heat a large skillet over medium-high heat, then add 1 tablespoon olive oil and heat until it thins out in the pan. Add enough eggplant slices to fit in one layer without overlapping. Cook until the bottoms are browned, then flip and continue to cook until well browned and soft, 3 to 5 minutes per side. Add more oil if needed. Transfer cooked eggplant to a plate lined with paper towels, and repeat with more oil and eggplant until all the eggplant is cooked. Taste eggplant and add more salt if necessary.
- Heat another tablespoon of oil in pan, then add the onions. Cook until softened and golden, about 4 minutes. Add garlic and cook until fragrant, 1 to 2 minutes longer. Add spices and cook for 1 minute, then add tomatoes, chickpeas and 2 tablespoons water.
- Partly cover the pan and let the mixture simmer until tomatoes start to break down, 10 to 15 minutes. Add eggplant to the pan and cook for another 5 to 10 minutes, until sauce thickens.
- While the eggplant cooks, combine all the ingredients for the chutney in a blender with 2 tablespoons water. Blend until puréed, about 1 minute. Taste and add more lemon juice or salt, or both, if needed.
- Serve the eggplant topped with the chutney and yogurt if you like.
Nutrition Facts : @context http, Calories 512, UnsaturatedFat 16 grams, Carbohydrate 71 grams, Fat 21 grams, Fiber 25 grams, Protein 19 grams, SaturatedFat 3 grams, Sodium 1541 milligrams, Sugar 23 grams
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Fisher Durham
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's also very healthy. I love that it's packed with protein and vegetables. I will definitely be making this again.
TikTok Bhojpuri
[email protected]I made this dish for my vegan friend and she loved it! She said it was the best eggplant dish she had ever had. I was really impressed with how flavorful the dish was, even without any meat. I will definitely be making this again.
Carlos Alvarez
[email protected]This dish is a great way to get your kids to eat their vegetables. My kids loved the crispy eggplant and the sweet and tangy mint chutney. I will definitely be making this again.
Munirkey4 Munirkey
[email protected]I'm not a big fan of eggplant, but I decided to give this recipe a try anyway. I'm so glad I did! The eggplant was cooked perfectly and the flavors were amazing. I especially loved the mint chutney. I will definitely be making this again.
DH ANTOR KHAN
[email protected]This recipe is a great way to use up leftover eggplant. I had some eggplant that was starting to go bad, so I decided to try this recipe. I'm so glad I did! The eggplant was delicious and the mint chutney was the perfect complement. I will definitely
Kitsuken
[email protected]I made this dish for a dinner party and it was a hit! Everyone loved it. The eggplant was cooked perfectly and the flavors were amazing. I would definitely recommend this recipe to anyone looking for a delicious and easy vegetarian dish.
Nalayia Funk
[email protected]I was pleasantly surprised by how easy this dish was to make. I was expecting it to be more time-consuming, but it came together quickly and easily. The results were delicious! The eggplant was tender and flavorful, and the chickpeas added a nice pro
Pam Rincones
[email protected]This recipe is a keeper! The flavors of the eggplant, chickpeas, and mint chutney come together perfectly. I especially loved the crispy texture of the eggplant. I will definitely be making this again.